Roasting vegetables brings out the best in late-season produce. In turn, lasagna brings out the best in people who despise vegetables.
- 2 pounds eggplant, sliced thin lengthwise
- 1 medium-sized zucchini, sliced
- 1 large red pepper, sliced length-wise
- 6 ounce cremini mushrooms, sliced
- 26 ounces tomato sauce
- 2 medium-sized red onions
- 12 ounces ricotta fresca
- 8 ounces mozzarella, shredded
- 2 ounces dry Parmesan, shredded
- 8 no-boil lasagna noodles
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons basil, chopped
- 3 tablespoons olive oil, divided equally
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Prep time: 1 hour
Total cooking time: 1 hour, 45 minutes
Preheat oven to 350 degrees.
Coat bottom of a large baking pan with 2 tablespoons olive oil. Place cut vegetables in pan. Mix. Sprinkle evenly with salt and pepper. Bake for 40 minutes. Remove vegetables as they begin to brown. Add any excess liquid to tomato sauce.
In a large mixing bowl, combine ricotta, mozzarella and Parmesan cheese. Add the basil and parsley. Fold until ingredients and blend, about 2 minutes.
Spread about 6 ounces of the tomato sauce along with remaining olive oil along the bottom of a 11 x 8.5 baking pan. Add a layer of vegetables. Topped with cheese combo. Then add layer of overlapping noodles. Repeat. Bake for 40 minutes. When the top layer turns crispy, remove from heat and serve.
Serves six to eight